Scrumptious shortbread just sounds wonderful, doesn’t it? What is more wonderful? Well, let me assure you, shortbread is easy as 1, 2, 3. Well, with one tiny caveat. This cookie is both one of the simplest and sometimes one of the hardest cookie to make. Too often, people over-mix the batter making “one tough cookie.” (Enjoy my pun there?) I highly recommend doing this by hand to get a feel for the dough. What I enjoy about shortbread is the fact you can use it in place of pastry dough for many sweet desserts. It’s also one of those cookies most people will have the ingredients on hand.
Furthermore, it’s easy to remember how to make it. It’s as easy as 1, 2, 3. One part sugar, two parts butter and three parts flour. Since it is a short pastry, gluten-free flour works beautifully here. I personally think these taste amazing with rice flour in replace of half or even all of the wheat flour. Do not use self-rising or bread flour for these cookies. You want a nice, tender texture. These cookies also improve in flavor with age.
As you can see, Scrumptious Shortbread is Easy as 1, 2, 3. Once you’ve learned to make them, try out Lemon or Vanilla Shortbread. Finally, go fancy and learn how to make Millionaire’s Shortbread.
Shortbread Cookies
Rate this recipe
Ingredients
- 1 ¼ cups (6oz) flour
- ½ cup (4oz) softened butter
- ⅓ cup (2oz) fine sugar
- ½ tsp (2.5mL) vanilla
- ¼ tsp (1.25g) salt
Instructions
- Beat sugar, butter, salt and vanilla until smooth. Stir in flour until it's just blended. Pat dough into a rectangle, cover with plastic wrap and chill dough 1/2 hour or until firm.
- Preheat oven to 350F (180C.)
- Cut slices of dough 1/4" (6mm) thick. Place approximately 1" (2.5cm) apart on a baking sheet.
- Bake 12 – 16 minutes or until edges are golden brown. Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.
0 Comments